n hour. Freezing the tofu after draining is also an
ish -
part of eating healthy, delicious and cheap!
see recent
Combine marinade ingredients in a large bowl.
Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
Serve cold or at room temperature, sprinkled with all or some of the toppings.
Easy to cook, but also delicious and healthy with Tofu Spread. To buy it follow this link: https://tofuspread.com/.
1. Prepare a bowl with your favorite flavor of tofu spread.
2. Slice your favorite veggies - tomatoes, cucumber, carrot, pepper, celery, radish, asparagus etc.
3. Dip veggies into spread.
hile rice is cooking, prepare tofu by straining 3-4 times
If using silken tofu, freeze it for at least
In a blender, process tofu until smooth.
Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
Remove from heat; mix in sugar, a little at a time, until smooth.
Add chocolate mixture to tofu; process until smooth.
Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
Top with whipped cream and shaved chocolate, if desired, and serve!
east half way up the tofu.
Toss well and let
Stick in a blender and blend!
Enjoy!
cool.
Pie:
Drain tofu (not necessary if you are
Cut tofu into 1 inch cubes and
The kids won't even know they're eating healthy.
Chop tofu into small cubes and wrap
dd to pot.
Dice tofu and add to pot, cook
un knife through tofu, still in container, to make
Place tofu on a plate between paper
ven to 350F and bake tofu 20 minutes.
When the
Blend tofu until smooth in blender or food processor.
Mix all ingredients together in a very large bowl, adding cereal last. Spread in 9 x 13-inch pan, lightly sprayed with Pam.
Bake at 350\u00b0 for 1 hour or until brown and crispy (may take longer than regular Special K Meat Loaf).
There is very little difference in using tofu, surprisingly!
The main difference is the texture may be softer compared to the regular recipes crispness.
3/4 lb. of tofu and soy sauce until creamy
Either use canned chickpeas or otherwise soak chickpeas overnight and then replace water and cook at a simmer for about 6 hours until tender.
Measure couscous into bowl and add the same amount of boiling water.
Combine tofu, mushrooms, sweet chili sauce, soy sauce and lemon juice in bowl.
Stir Fry onion and capsicum using sufficient water to stop it sticking to the pan.
Add chickpeas and tofu mixture until heated through.
Mix together with couscous and serve. Sprinkle coriander over top.